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Chrusciki Leaves

If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.

  • yield: Makes 9 to 10 dozen

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Ingredients

  • 1 tablespoon unsalted butter, melted
  • 2 large eggs
  • 10 large egg yolks
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon coarse salt
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 3 tablespoons Cognac or brandy
  • 1/2 cup sour cream
  • 4 1/2 cups sifted all-purpose flour, plus more for work surface
  • Sifted confectioners' sugar, for sprinkling

Directions

  1. Step 1

    Put butter, eggs, yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.

  2. Step 2

    Divide dough into 4 pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with 1 piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic, and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment paper. Collect all scraps, and let rest 20 minutes before rerolling.

  3. Step 3

    Heat oil in a medium-heavy saucepan until it registers 375 degrees on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Sprinkle with confectioners' sugar. Store in airtight containers at room temperature up to 2 days.

Source
Martha Stewart Living, Winter 1990

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Reviews (11)

  • Barbara32812 6 Mar, 2011

    I was raised on the type that Dollyso talked about. My mom cut them in a diamond shape, put the slit in the middle and drew the dough through. I still rank them as a favorite. I will make some using the leaf approach, but I suspect that the old favorite shape will win out.

  • styf 6 Mar, 2011

    If you don't want to use Cognac or brandy, what other non-alcoholic liquid can you use, or can you go without any additional liquids?

  • dollyso 6 Mar, 2011

    Am a Polish gal that made these by rolling the dough out and cutting them in rectangles that were about 2 inches wide by 5 or 6 inches long, then put a slit in the middle and pull one end thru the slit to make it kinda like a twist. That is the traditiona way to make them but the leaves look nice, too.

  • dube27 6 Mar, 2011

    What do you do with the oil from the frying after the cokies are done?

  • Stargazer_Lily 14 Jan, 2010

    (cont. to David)

  • Stargazer_Lily 14 Jan, 2010

    hey David, the Chrusciki "bow-tie" recipe says to use the paddle attachment, i also started off with the whisk as this says - what a disaster!! my daughter (23 yo)

  • DavidRush 6 Dec, 2009

    I would like to know how everyone successfully made these by following the directions. The instructions didn't say to change mixing attachments and all my dough ended up in the whisk

  • bronwyncatena 2 Dec, 2009

    Grandma never made these for us! Geez, Grandma! You really slacked off this time! ;)

    Since I've never had them before I wasn't sure how crispy to fry them. The suggested 3 minutes would have turned them black in my 375 oil. I ended up frying them to the crispness of a funnel cake. The dough is only slightly flavored with the zest and booz. Most of the sweetness comes from the powdered sugar. Very similar to a funnel cake in my opinion.

  • vickiriv 7 Dec, 2008

    Wow, what a great recipe. Taste just like Nana used to make. Thank you!

  • kimkim 11 Jan, 2008

    How much oil should you use?

  • hedgehog40 27 Dec, 2007

    thanks for the recipe!! I recall these from my childhood; my grandma used to make these - I used to look forward to them all year.